Mexican Egg Bake

What would you like to learn how to do? Have you tried something that you do not have a knack for?

I want to learn the art of decorating cookies! I spent a small fortune on supplies a couple of years ago. I took an online class, ordered a book, and gave it my best. My 2-year-old grandson could have decorated cookies as well as I did.

It has been a while since I tried my hand at cookie decorating. However, now that I am back in the house, I can try again. It would be nice to make and decorate Christmas cookies this year since my grandson would enjoy them.

I have always been a crafty, artsy person. I even had a craft room in our last house. I have done just about anything I set my mind to. So, to say I am not accepting this failure well is putting it lightly.

I am now so intimidated by the decorating process I don’t know what the next step should be. A hands-on class might be what I need, or youtube. After all, there are all kinds of how-to videos there.

This Mexican Egg Bake certainly does not require lessons! I made it recently when Savannah came home for a visit, and we all loved it! She made the pico de gallo with a few of our last fresh garden tomatoes and jalapenos.

Savannah’s tip for great pico is to mix the onion, jalapeno, lime juice, and salt and let it marinate while you chop up the tomatoes and cilantro. After you stir the tomatoes and cilantro into the onion mixture, let it stand for at least 15 minutes before serving.

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Mexican Egg Bake

Course Breakfast

Servings 4

Author Amye Melton

Ingredients

Mexican Egg Bake

• 5 lg. eggs
• 2 tbsp. vegetable oil
• 1/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 8 oz. cottage cheese
• 2 c. shredded Monterey Jack cheese
• 1/2 c. chopped green chiles
• sour cream

Pico de Gallo

• 1 small finely chopped white onion
• 1 to 2 med. jalapenos remove ribs and seeds from one of them, then finely chop
• juice of 2 limes
• 3/4 tsp. salt
• 3 to 4 med. tomatoes chopped
• 1/2 c. chopped fresh cilantro or to taste

Instructions

Mexican Egg Bake

• Preheat oven to 350℉. Spray. 9 x 9-inch baking dish with nonstick cooking spray, set aside.
• Combine eggs, oil, flour and baking powder and mix well. Stir in cheeses and chiles and mix well. Pour into prepared dish.
• Bake for 30 to 40 minutes, or until set and a knife inserted in center comes out clean.
• Serve with sour cream and pico de Gallo.

Pico de Gallo

• In a medium bowl, combine onion, jalapeno, lime juice and salt.
• Chop tomatoes and cilantro and stir into onion mixture. Let stand for about 15 minutes before serving.
• Store in refrigerator.